Fresh Shucked Oysters* Recipe

Inspect and clean

Rinse the oyster shells under cold running water to remove grit and debris. Discard any oysters with cracked or open shells that do not close when tapped.

Chill

Place a baking sheet or serving platter on a stable surface. Spread the crushed ice or rock salt evenly to form a stable bed to hold oysters upright while serving.

In a small bowl combine red wine vinegar, minced shallot, freshly ground black pepper, and a pinch of fine sea salt. Stir and let rest 10–15 minutes at room temperature to allow flavors to meld. If using parsley, stir it in just before serving.

Prepare your grip

Fold a thick kitchen towel and hold one oyster cupped-side down in the towel (or wear a cut-resistant glove). The hinge (pointed end) should face you.

Insert the knife

With the oyster knife, insert the tip at the hinge and twist gently or wiggle the blade until the shell pops open. Work the blade along the top shell seam to cut the adductor muscle that holds the shell closed.

Separate shells and loosen

Lift off the top shell and discard. Run the knife under the oyster meat to sever the bottom adductor muscle and free the oyster from the bottom shell, being careful to preserve its liquor (the natural briny liquid) in the bottom shell. Remove any loose shell fragments.

Transfer to serving bed

Place the shucked oyster on the prepared crushed ice or salt bed on the serving platter, keeping the oyster level so the liquor remains in the shell. Repeat shucking with remaining oysters.

Arrange lemon wedges around the oysters. Spoon small amounts of mignonette into a few oysters or serve in a small bowl for guests to add themselves. Place cocktail sauce, horseradish, and hot sauce in separate small bowls. Garnish the platter with extra parsley if desired.

Serve immediately while oysters are cold. Provide extra napkins and a small fork for ease of eating. Instruct diners to tip the oyster to their mouth and slurp the oyster and its liquor, adding condiments to taste.

If you can't eat all oysters immediately, keep unopened oysters refrigerated (covered) and consume within 24 hours. Shucked oysters should be eaten right away; do not store shucked oysters at room temperature. Discard any oysters with off smells or that do not look lively prior to shucking.